How to make your own GIANT Creme Egg

Chances are around this time every year you hear someone say ‘why don’t they make Creme Eggs the size of an Easter egg?!’.

Well, not being the sort of website that shies away from a challenge, we headed into the studentbeans.com laboratory to try and do what until now we’d only dreamt about - the giant Creme Egg would become a reality.

Now, there are two ways in which you could make your giant Easter treat - the easy way, and the much less easy way.

Obviously we totally went for the really hard, complicated method. ‘Cause that’s what we do. So that’s where we’ll start.

How to make a Giant Creme Egg - Method 1

OK - this one is rather complicated. Even though we DEFINITELY did it, it’s probably best not to go into too much detail, we wouldn’t want to confuse you.

Basically, you need something called ‘liquid glucose’, a load of sugar, vanilla flavouring and a thermometer. Sounds tough, right? Perhaps move on to Method 2...

You have to put the stuff in a pan, or something, heat it up until it’s - umm, can’t remember the exact temperature, so let’s say really quite hot - and then let it age for 24 hours. It may seem like we didn’t use this method, but we
totally did...

How to make a Giant Creme Egg - Method 2

If we’d been lazy, this is what we would have done...

Step 1
- Buy an easter egg, carefully separate the two halves.

Step 2
- Sieve 300-400g of icing sugar into a bowl and add warm water 30ml at a time while mixing the mixture vigorously.